Title: Lamb Soup with Chestnuts, Quince, and Prunes /parcha Bozb
Categories: Russian Soup Lamb Beef
Yield: 4 Servings

1	lb	Boneless lean lamb
		; cut in 1" cubes
		Salt to taste
		Freshly ground black pepper
		; to taste
3	tb	Butter
1	md	Onion, finely chopped
4	c	Beef broth
1	md	Potato, peeled and cubed
1	sm	Quince
		; peeled, cored, and cubed
1/2	c	Dried pitted prunes
		OR 1 c fresh sour prunes
1/4	lb	Chestnuts, shelled & peeled
2/3	c	Canned chick-peas*
		; drained & rinsed
2	tb	Clarified butter

Season the lamb with salt and pepper. In a heavy pot, melt the 3 tb. butter over moderate heat. Add the lamb and onion; saute until browned, stirring frequently. Add the broth; season to taste with salt. Cover; simmer 30 minutes.

Add the potato, quince, prunes, and chestnuts. Cover; simmer 20 minutes. Add the chick-peas and simmer, covered, about 15 minutes or until done. Stir in the clarified butter and allow to melt before serving soup.

Note: 1/4 tsp. ginger or a pinch of powdered saffron dissolved in 2 tb. warm water may be added with the chick-peas, and the soup served sprinkled with 1 ts. crushed dried mint, accompanied by chopped onion and sumakh on the side. In the Caucasus, ground kyurdyuk is normally used instead of the clarified butter, and dried chick-peas* rather than canned ones. The dried chick-peas are soaked several hours, drained, and added at the beginning with the broth.

Personal note: I've found sumakh (labelled as sumac, a spice mixture) at Middle Eastern groceries.

The author describes this soup as an "outstanding" Azerbaidzhani soup.

From "Cooking from the Caucasus" by Sonia Uvezian. New York: Harcourt Brace Jovanovich, 1978. Pp. 52-53. ISBN 0-15-622594-8. Posted by Cathy Harned.

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